Step 1: Understanding the Concept:
Advanced food processing technologies are non-thermal or novel thermal methods designed to preserve food quality, extend shelf life, and protect heat-sensitive nutrients compared to conventiol thermal methods.
Step 2: Detailed Explation:
Let us match each processing method in List-I with its description in List-II:
- (A) High pressure processing (HPP): This non-thermal pasteurization technology subjects liquid or solid foods to high hydrostatic pressures, typically between 100 and 800 MPa.
It is commonly used to process Ready-to-Eat (RTE) meat products at pressures around 600 MPa to ictivate vegetative pathogens like *Listeria monocytogenes* without heat.
This matches with (III).
- (B) Ohmic heating: A novel thermal method where an alterting electrical current is passed directly through a conductive food product.
The food's inherent electrical resistance generates heat interlly (Joule heating), resulting in rapid and uniform heating.
This matches with (I).
- (C) Pulsed electric field (PEF): A non-thermal processing method that applies short pulses of high voltage (\(20\text{--}80\text{ kV/cm}\)) to food placed between two electrodes.
This creates pores in microbial cell membranes (electroporation), leading to cell ictivation.
This matches with (IV).
- (D) Micro encapsulation: A process of packaging active ingredients (like flavors or oils) in microscopic capsules.
Spray drying is the most common commercial method used to encapsulate these active materials inside a protective carrier matrix.
This matches with (II).
Matching these pairs yields: (A) - (III), (B) - (I), (C) - (IV), (D) - (II).
Step 3: Fil Answer:
The correct matching sequence is (A) - (III), (B) - (I), (C) - (IV), (D) - (II).
Hence, the correct option is (A).